1 (21 oz.) can cherry pie filling
1 (16 oz.) can whole cranberry sauce
1/4 c. sugar
3 tbsp. quick cooking tapioca
1 tsp. lemon juice
1/4 tsp. cinnamon
2 tbsp. butter
Milk

Combine all but the butter and milk; let stand 15 minutes.

PASTRY:

2 c. sifted all-purpose flour
1 tsp. salt
3/4 c. Crisco
3-4 tbsp. water

Combine flour and salt; cut in Crisco with pastry blender or two knives until mixture is uniform (should be fairly coarse). Sprinkle with water, a tablespoon at a time; toss lightly with fork. Work into firm ball roll out half for bottom crust, half for lattice strips.

Preheat oven to 400 degrees; line 9 inch pie plate with half of pastry. Add filling; dot with butter. Place lattice crust over filling, seal, and flute edges. Brush lattice top with milk. Bake 40-45 minutes or until crust is golden brown; cover edges of crust with foil after 15 minutes to prevent over browning. Makes one pie.